Bacon-Spinach Dip

Bacon-spinach dip is warm, creamy, and the kind of appetizer that disappears before you can even set the chips down. ♡

It’s basically everything you want in a party dip: salty bacon, garlicky spinach, and a cheesy base that stays scoopable and rich. Here’s the thing—most spinach dips taste a little one-note unless you build in layers: sauté the aromatics, soften the spinach properly, and finish with a little tang (cream cheese + sour cream does that perfectly).

Serve it with tortilla chips, toasted baguette slices, crackers, or veggies.

Let’s make it together.

Ingredients

• 8 ounces bacon, chopped

• 1 small onion, finely diced

• 3 cloves garlic, grated or minced

• 10 ounces fresh spinach (or 1 package frozen spinach, thawed)

• 8 ounces cream cheese, softened

• 1/2 cup sour cream (or Greek yogurt)

• 1 cup shredded mozzarella

• 1/2 cup freshly grated Parmesan

• 1/4 teaspoon fine sea salt (plus more to taste)

• 1/2 teaspoon freshly ground black pepper

• pinch of red pepper flakes (optional)

• 1 to 2 tablespoons lemon juice (optional, to brighten)

For serving

• tortilla chips, crackers, toasted baguette, or veggie sticks

Tips

• Drain the spinach well. Excess water is the #1 reason dips get runny.

• Soften the cream cheese first. It blends smoother and faster.

• Cook the garlic briefly. 30 seconds is enough—burnt garlic will take over.

• Taste before salting. Bacon and Parmesan are salty already.

• Serve warm. This dip is best when it’s melty and scoopable.

Variations

• Make it spicy: add diced jalapeño or more red pepper flakes.

• Extra cheesy: add 1/2 cup shredded cheddar.

• Artichoke twist: stir in 1 cup chopped artichoke hearts.

• Lighter: use Greek yogurt instead of sour cream.

• No oven: keep it on low in a small slow cooker after mixing.

FAQ

Bacon-Spinach Dip

Creamy bacon-spinach dip with cream cheese, sour cream, and melty mozzarella—perfect served warm with chips, bread, or veggies.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 8 ounces bacon, chopped
• 1 small onion, finely diced
• 3 cloves garlic, grated or minced
• 10 ounces fresh spinach (or 10 ounces frozen, thawed and drained)
• 8 ounces cream cheese, softened
• 1/2 cup sour cream (or Greek yogurt)
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/4 tsp fine sea salt, to taste
• 1/2 tsp black pepper
• pinch red pepper flakes (optional)
• 1 to 2 tbsp lemon juice (optional)

Method

 

1. Preheat (optional). Heat oven to 375F if you want to bake and serve bubbly (recommended).
2. Cook bacon. In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel–lined plate. Leave about 1 tablespoon bacon fat in the pan (discard extra if needed).
3. Sauté aromatics. Add onion to the skillet and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
4. Cook spinach. Add spinach and cook until fully wilted (or warmed through if using frozen). If there’s excess liquid, drain it off. For frozen spinach, squeeze it very dry before adding.
5. Mix the dip. Reduce heat to low. Stir in cream cheese until melted and smooth. Stir in sour cream, mozzarella, Parmesan, pepper, and red pepper flakes if using. Add bacon and mix.
6. Bake (optional). Transfer to a small baking dish and bake 10 to 12 minutes until hot and bubbly. Broil 1 to 2 minutes for a golden top.
7. Finish and serve. Stir in lemon juice if using. Serve warm with chips, bread, or veggies.

Notes

• Frozen spinach works great—just squeeze it very dry or the dip will be watery.
• Keep warm in a small slow cooker on low for parties.
• Leftovers thicken when chilled; reheat gently with a splash of milk or sour cream.